Pineapple Pink Lemonade (Print Version)
A vibrant tropical drink blending sweet pineapple with tangy pink lemonade—ideal for warm days and celebrations.
# What You Need:
→ Fruit
01 - 2 cups fresh pineapple chunks (or canned, drained)
02 - 1 cup fresh strawberries, hulled and halved
→ Lemonade Base
03 - 1 cup freshly squeezed lemon juice (about 4–5 lemons)
04 - ½ cup granulated sugar (or to taste)
05 - 4 cups cold water
→ Optional Garnishes
06 - Pineapple wedges, for serving
07 - Lemon slices, for serving
08 - Fresh mint leaves, for serving
09 - Ice cubes
# How-To Steps:
01 - Combine pineapple chunks and strawberries in a blender. Blend until completely smooth, ensuring no fruit chunks remain.
02 - Pour the fruit puree through a fine-mesh sieve into a large pitcher. Press firmly with a spoon or spatula to extract maximum juice. Discard the remaining pulp.
03 - Add freshly squeezed lemon juice and granulated sugar to the strained fruit puree. Stir continuously until the sugar completely dissolves.
04 - Pour cold water into the pitcher and stir thoroughly to incorporate all ingredients. Taste and adjust sweetness by adding more sugar if desired.
05 - Refrigerate the lemonade for at least 30 minutes to allow flavors to meld and the drink to reach optimal serving temperature.
06 - Fill glasses with ice cubes and pour the chilled pineapple pink lemonade over the ice. Garnish each glass with pineapple wedges, lemon slices, and fresh mint leaves.
# Expert Tips:
01 -
- The natural sweetness from pineapple means you need far less sugar than traditional lemonade recipes
- Strawberries give it that stunning pink color without any artificial dyes or food coloring
02 -
- Straining the fruit puree makes all the difference between a smooth, professional tasting drink and one that feels gritty
- The flavors intensify after chilling in the refrigerator for at least an hour, so plan ahead if possible
03 -
- Make a double batch and freeze the extra in ice cube trays for future glasses that never get watered down
- Rub mint leaves between your fingers before garnishing to release their aromatic oils